Swiss Quick Chocolate Cake with Melting Center

swiss-quick-chocolate-cake-with-melting-center-1

Chocolate smell is almost irresistible especially if you get high quality chocolate! I used high quality of dark Swiss chocolate!

These recipes are almost identical and I really can’t say which the best is. In the first one I really appreciate the Kirsch addition, the result is amazing and the work needed is sooooo little!

The first recipe is also known as „Sven’s Shoggikuchen“, the second one is lightly bigger and it came from a package description and suggestions of the chocolate.

The cake is best if served slightly (only slightly!) lukewarm while the core is still soft melted. If you have leftovers and you place the cake in the fridge, the cake will get a fudgy center. J

We inverted the cake on a plate and inverted it again on the plate for serving. Then we used a spatula to transfer the slices to the single plates. And WOW, you will see how your guest will ask for some more! It taste really as you wish!

Swiss Quick Chocolate Cake with Melting Center

  • Servings: 8-12
  • Difficulty: easy
  • Print

Version 1:swiss-quick-chocolate-cake-with-melting-center-2

You need

  • 125 g flour, sifted (all-purpose flour, no self-rising flour!)
  • 200 g sugar
  • 3 eggs
  • 150 g chocolate, dark
  • 125 g butter
  • 2 tablespoons kirsch
  • 2 tablespoons powdered sugar ( decoration)

Procedure

  1. Preheat to oven at 250°C (480°F).
  2. Coat your baking mold (24 cm / 9.4 inch) first with butter and then with little flour.
  3. Melt chocolate with butter in small pan or simply in the microwave. Stir to combine.
  4. With a food processor combine flour, sugar and eggs.
  5. Add the chocolate mixture and the Kirsch to the dough. Mix well again.
  6. Pour the dough into the mold
  7. Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
  8. Decorate with powdered sugar.

Version 2:

You need

  • 150 g flour (all-purpose flour, no self-rising flour!)
  • 190 g sugar
  • 4 eggs
  • 160 g butter
  • 200 g chocolate, dark
  • Powdered sugar

Procedure

  1. Preheat to oven at 220°C (450°F).
  2. Coat your baking mold (26 cm / 10 inch) first with butter and then with little flour.
  3. Melt chocolate with butter in small pan or simply in the microwave. Stir to combine.
  4. With a food processor combine flour, sugar and eggs.
  5. Add the chocolate mixture. Mix well again.
  6. Pour the dough into the mold
  7. Bake your cake at 220°C (450°F) for exactly 14 Minutes (heat and timing are basing it on convection oven).
  8. Decorate with powdered sugar.

Autor: https://artandkitchen.wordpress.com/

 

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